Here's a simple but delicious squash recipe for the fall season.
1 medium sized squash (about 2 lbs), acorn or butternut, peeled or not, sliced into 1/2" thick semicircles 1 onion, sliced5 or 6 whole cloves of garlic, peeled3 or 4 fresh shiitake mushrooms, sliced (about 1/4 lbs)3 tbsp Extra Virgin Olive Oil1 tbsp + 1 tsp Better Than Everything Bagel Spice zest of half a lemon, minced1 tbsp lemon juice
Preheat oven to 400F. Sometimes we don't peel the squash, but you could if you don't like the slightly bitter taste from the peels. Add all the ingredients except lemon zest, lemon juice and 1 tsp Better than Everything Bagel Spice to a large mixing bowl and toss. Spread out on baking sheet and roast for 20 minutes. Flip squash and stir other ingredients. Continue in oven for another 15-20 minutes until squash and onions are slightly golden. Put in a mixing bowl and toss with zest, juice and remaining tsp of Better than Everything Bagel Spice. If you're not a mushroom fan, you could use chopped kale or chard instead. Green onions (chopped into long pieces) work well instead of or in addition to the shiitake for added umami. Possible add ons could include roasted chopped pistachios or almonds or even chopped dates or other dried fruit for a sweeter result.
February 11, 2018
This turned out great, it’s unlike most of the food we make and all the flavors really worked. I was worried there were too many onions but they really cook down and turn into delicious golden to light black carmelized yummerzes. I would strongly recommend using sweet yellow onions btw.
We also tossed in 2 sliced garlic chicken sausages at t-minus 7 minutes and that really worked well too. I might try adding brussels sprouts next time.
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